You may also like
Categories:
potatoes biggish sweet potatoes butter milk salt olive oil lean ground beef tomato tomatoes onion garlic mushrooms sugar parsley salt water
Viewed: 31 - Published at: 7 years agoIngredients
- 4 medium sized potatoes
- 2 biggish sweet potatoes
- 2 -3 tablespoons butter
- 12 cup milk (can add more, if desired)
- salt and pepper
- 1 tablespoon olive oil
- 12 lb lean ground beef or 12 lb ground lean pork
- 4 -5 ounces tomato paste
- 1 big tomatoes
- 1 onion
- 4 large garlic cloves
- 5 mushrooms
- 1 teaspoon sugar
- parsley, to taste
- salt and pepper, to taste (I use Fondor to enhance taste)
- 1 cup water (can add more)
Method
- The night before: Wash and boil the potatoes and sweet potatoes until soft (use a fork to test).
- Drain and cool in cold water only so that they are cool enough to be held; they should now easily be peeled with a knife.
- Mash them while hot and refrigerate.
- Meanwhile, defrost the ground beef over night.
- (I also defrost our blanched mushrooms).
- The next day: Brown the defrosted ground beef.
- Add chopped onions, peeled and diced tomato along with the sugar, chopped mushrooms, and minced garlic; stir on low heat.
- When onions are browned and the mushrooms tender, stir in tomato paste and water.
- Boil for a few minutes; add parsley, salt and pepper and taste.
- Meanwhile, add butter, milk, salt and pepper to the puree, mix thoroughly and heat up in the microwave.
- Serve sauce over the puree.
